Opinions across the internet vary on the most effective time (and method) of adding the curry roux to the slow-cooker.
Is the most optimal means to melt the roux with a little hot water in a seperate ...

When making a roux, how would you describe the final consistency that it should be after the butter coats the flour? Should it be a lighter dirt-brown paste with a glistening buttery sheen, or should ...

I am trying to make a veloute sauce which involves adding roux to boiling hot water mixed with chicken base (such as Tones or McCormick). This sauce is then mixed with heavy cream at a later stage to ...

Making a big batch of roux is a hassle, so I'm investigating how to make my life a bit easier.
According to 'Ideas in food', you can make roux in a jar in a pressure cooker. Nice, but the quantity is ...

There are a great many questions here about roux. This is about the best ratio of
flour to butter (fat), and also whether the type of flour (protein content) affects this ratio.
Let me explain. Roux ...

Not been into French cuisine much so I started to try to make the mother sauces for some fun. I cooked up some chorizo in clarified butter and used that fat to make a roux, blonded it, then stirred ...

I love gumbo, and make it about once or twice a month. However, I've noticed that my roux will occasionally separate from my stew and float up to the surface. I've sampled it, just to see if it had ...

I often take the easy way out and work with white roux, usually mixing it 1:10 for a sauce, and using the warm liquid into hot roux method. Tonight I needed a more toasted taste. I was afraid to try ...

I'd like to make a sauce for salmon steak, using a whole grain mustard. I would make a roux-based white sauce but I'd like something healthier because the roux has a lot of butter in it. Any ideas of ...

Sometimes when I make a roux-based sauce, it turns out too thin. Are there any ways to make it thicker after the sauce is done? Adding salt helps a bit, but I don't want to add too much for obvious ...

Whenever I try to make a roux according to one of the recipes I find online the consistency seems a little off. Should the roux be completely thick or should it have a less solid consistency? I seem ...

I've been working on Croquettes and I still don't get it. There are a good number of things too keep in mind for making them right. However, my last batch was a mess, again.
I'd like to pose a wiki ...

Following along the approach of freezing roux, I would like to make some in bulk. I am also trying to do more batch cooking for freezing and making 8 quarts of mac and cheese ends up taking a lot of ...

Most (all) recipes I know talk about 50/50 butter/flour for roux. However, at home I'm using something like a 40/60 butter/flour mix. It's thicker, but it works.
Does anybody know what the absolute ...

Sometimes when making a very simple cheese sauce (butter, flour, milk, cheese [cheddar, usually]), the final sauce has a sort of gritty or slightly pebbly texture (rather than smooth) - it seems like ...